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Cured Trout

Cured Trout is something that my husband loves having. This is Cured Trout recipe that I got from my mother in law. Enjoy them!

Ingredients

Pink fleshed trout

4 Pound

Olive oil

1⁄3 Cup (5.33 tbs) (Good)

Salt

1 1⁄2 Tablespoon

Brown sugar

1 Tablespoon

Directions

Cut the trout down the belly and take out the gut.
Cut off the head and, with a sharp knife, fillet the flesh away from the bones and whip out the backbone.
When this operation is over, you have the whole, boneless fish, lying on the kitchen table.
The skin is, of course, still on the fish, and it stays there.
If you are squeamish about boning a trout, the fishmonger will do it for you.
It is quite simple, really.